Cantonese Braised Beef Brisket and Tendon

Ingredients:

2 lbs beef brisket cut into 1-2 inch cubes

2 lbs beef tendon, cut into bite sized pieces (1-2 inches)

3 Tbsp canola oil

1/2 cup Shaoxing wine or any type of whiskey

2 cinnamon sticks

3-4 star anise

4-6 cloves of garlic, crushed, peeled, and minced

2-4 bay leaves

1 fat thumb ginger, peeled and sliced into thick disks

1 medium piece of rock sugar (or to taste), if you can’t find rock sugar, use regular sugar or splenda

1-2 tsp salt

1-2 Tbsp soy sauce

2 large or 4-5 small daikon, peeled and cut in large chunks (optional)

2 cups water

Method:

1. In a large pressure cooker heat oil and saute the garlic, ginger, and herbs to release the aromatics.
2. Add rinsed and drained beef to brown in pot. Add tendon and continue to brown evenly.Next
3. add water, soy sauce, wine, and vinegar.
4. Bring to a high heat to boil and simmer.
5. Cover pressure cooker and let reach appropriate PSI for you cooker. (or when the valve rattles etc)
6. Time at set pressure for about 45mins or so. check tenderness of meat and tendon consistency.
7. Add salt and sugar for desired taste level. Add more water or less for desired sauce thickness. (some like it sticky gooey over rice!!)

You can do the same without a pressure cooker but it will take 2-3 hours longer and if you have the time and patience.

Get your rice ready and enjoy!!

Serves 4-6